Beef, Burgundy Style
Description
This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.
Ingredients
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1 cup beef broth
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3 tablespoons all-purpose flour
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1 tablespoon tomato paste
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1 teaspoon beef demi glace
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3 tablespoons bacon drippings
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2 pounds beef round, cut into 3 inch pieces
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3 tablespoons sherry wine
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1 1/2 cups chopped onions
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1 cup Burgundy wine
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3 sprigs fresh parsley
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3 sprigs fresh rosemary
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1 sprig fresh thyme
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1 bay leaf
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12 fresh mushrooms, sliced
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1/4 cup butter
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1 tablespoon chopped fresh parsley, for garnish
Directions
1
In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2
Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3
Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4
Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.